prikaz prve stranice dokumenta Antioksidacijska aktivnost fenolnih spojeva vina Cabarnet sauvignon
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undergraduate thesis
Antioksidacijska aktivnost fenolnih spojeva vina Cabarnet sauvignon
2010. urn:nbn:hr:159:567602
Vukičević, Darija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering

Cite this document

Vukičević, D. (2010). Antioksidacijska aktivnost fenolnih spojeva vina Cabarnet sauvignon (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:567602

Vukičević, Darija. "Antioksidacijska aktivnost fenolnih spojeva vina Cabarnet sauvignon." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:567602

Vukičević, Darija. "Antioksidacijska aktivnost fenolnih spojeva vina Cabarnet sauvignon." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:567602

Vukičević, D. (2010). 'Antioksidacijska aktivnost fenolnih spojeva vina Cabarnet sauvignon', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:567602

Vukičević D. Antioksidacijska aktivnost fenolnih spojeva vina Cabarnet sauvignon [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:567602

D. Vukičević, "Antioksidacijska aktivnost fenolnih spojeva vina Cabarnet sauvignon", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:567602

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Metadata
TitleAntioksidacijska aktivnost fenolnih spojeva vina Cabarnet sauvignon
Title (english)Antioxidant activity phenol composition of Cabarnet Sauvignon wine
AuthorDarija Vukičević
MentorMara Banović (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
Zagreb
Defense date and country2010-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Vino je bogati izvor polifenolnih spojeva koji imaju visoku antioksidacijsku aktivnost i pokazuju pozitivan učinak na ljudsko zdravlje, te imaju izraziti utjecaj na senzorska svojstva vina. Cilj ovog rada je praćenje antoksidacijske aktivnosti tijekom alkoholne fermentacije u proizvodnji vina Cabernet Sauvignon. Za određivanje antioksidacijske aktivnosti primjenjene su tri metode: DPPH, FRAP i ABTS. Kod svih metoda je zabilježen porast antioksidacijske aktivnosti tijekom alkoholne fermentacije.
Abstract (english)
Wine is a rich source of polyphenolic compounds have high antioxidant activity and demonstrate a positive effect on human health, and also have a great impact on the sensory properties of wine. The aim of this study is to monitor antioxidant activity during alcoholic fermentation in production Cabernet Sauvignon wine. For determination of antioxidant activity three methods have been applied: DPPH, FRAP and ABTS. Result obtained by all methods show that there was an increase of antioxidant capacity during alcoholic fermentation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:567602
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-06-07 09:17:46